CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
GREEN CHILE CILANTRO RICE WITH PEPITAS
Provided by Guy Fieri
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
BONELESS CHICKEN BREASTS WITH RED CHILI SAUCE
Steps:
- Preheat oven to 400°F.
- Make red chili sauce:
- In a saucepan simmer chilies, onion, and garlic in water to cover 20 minutes and with a slotted spoon transfer to a blender. Add 1/2 cup cooking liquid, raisins, and salt and blend until smooth. Sauce may be made 1 week ahead and chilled, covered.
- Make chicken:
- While chilies are simmering, in a bowl stir together yogurt, garlic paste, cumin, and salt to taste. Add chicken and coat with marinade. Marinate chicken, covered and chilled, at least 15 minutes and up to 1 day.
- In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking. Add chicken with marinade clinging to it, skinned sides down, and sauté 1 minute on each side, or until golden-brown patches appear.
- Add chili sauce to skillet and bring to a simmer, uncovered, scraping up any brown bits. Transfer chicken mixture to a shallow baking pan just large enough to hold chicken in one layer and bake, covered, 15 minutes. Remove cover and sprinkle Münster over chicken. Remove pan from oven and let stand 1 minute to melt cheese.
More about "chicken in pepita and chili sauce recipes"
CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
Web Oct 6, 2020 Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 …
From patijinich.com
4.4/5 (8)Servings 4-5Cuisine MexicanCategory Main Dish
From patijinich.com
4.4/5 (8)Servings 4-5Cuisine MexicanCategory Main Dish
- Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
- Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
- Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
SWEET CHILI SAUCE CHICKEN AND VEGETABLES - AVERIE COOKS
Web Oct 14, 2019 Instructions. Preheat oven to 425F. If you have a convection oven, use it; if not a conventional oven is fine. Line a sheet pan with …
From averiecooks.com
4.5/5 (51)Total Time 20 minsCategory 30-minute MealsCalories 411 per serving
From averiecooks.com
4.5/5 (51)Total Time 20 minsCategory 30-minute MealsCalories 411 per serving
- Line a sheet pan with aluminum foil for easier cleanup and to it add the chicken, vegetables, evenly drizzle with olive oil, season with pepper, evenly drizzle with 3/4 of the chili sauce, toss with your hands to combine, and roast for about 14-15 minutes, or until chicken is cooked through and vegetables are crisp-tender. If baking in a conventional oven, you may need to bake slightly longer, 17-18 minutes, but watch your food and not the clock.
- Evenly drizzle with the remaining chili sauce, if desired, and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
SWEET CHILI CHICKEN - JO COOKS
Web Apr 27, 2021 Instructions. Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken …
From jocooks.com
4.8/5 (16)Total Time 25 minsCategory Dinner, Lunch, Main CourseCalories 331 per serving
From jocooks.com
4.8/5 (16)Total Time 25 minsCategory Dinner, Lunch, Main CourseCalories 331 per serving
- Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
- Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
- Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
- Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
EASY RESTAURANT-STYLE CHILLI CHICKEN - PIPING POT CURRY
Web Feb 28, 2023 Once the oil is hot, add chicken pieces and fry for 5-8 minutes. Turn couple of times till chicken is golden brown on both sides. Make sure to not overcook. Take the chicken out in a bowl lined with …
From pipingpotcurry.com
From pipingpotcurry.com
CHICKEN CHILE VERDE - ISABEL EATS
Web Oct 21, 2020 Sear the chicken: Place the chicken in a large pot over medium-high heat with oil and season with salt. Sear it on all sides for about 20 minutes or until it’s browned. Simmer for 30 minutes: Pour the chile …
From isabeleats.com
From isabeleats.com
RED CHILE CHICKEN RECIPE | BON APPéTIT
Web Jan 16, 2019 Step 1. Heat oil in a large saucepan over medium-high until shimmering. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes. Stir in achiote ...
From bonappetit.com
From bonappetit.com
CHICKEN CHILI WITH BLACK EYED PEAS RECIPE - GRANDBABY …
Web Sep 14, 2018 Instructions. In a large, heavy pot heated over medium-high heat, warm the olive oil. Add the chicken in a single layer, working in batches if necessary, and sprinkle with 1 teaspoon of the salt (divide the …
From grandbaby-cakes.com
From grandbaby-cakes.com
EASY SWEET CHILI CHICKEN - SALLY'S BAKING ADDICTION
Web Jul 26, 2016 Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray– I use a 10-inch casserole dish. Anything around this size works. Combine the …
From sallysbakingaddiction.com
4.7/5 (10)Category DinnerCuisine AsianTotal Time 50 mins
From sallysbakingaddiction.com
4.7/5 (10)Category DinnerCuisine AsianTotal Time 50 mins
- Preheat oven to 400°F (204°C). Lightly spray a baking pan with nonstick spray– I use a 10-inch casserole dish. Anything around this size works.
- Combine the water, honey, rice vinegar, cornstarch, garlic, crushed red pepper, Sriracha, and salt together in a small saucepan over low heat. Bring to a simmer while whisking occasionally. Allow to simmer for 3 minutes. It will begin to rapidly thicken. Turn off the heat and set aside.
- Arrange chicken in the prepared baking pan. Spread sauce on top, then turn the chicken over to make sure every inch is coated in the sauce.
- Bake uncovered for about 30 minutes or until the chicken is completely cooked through. For extra color, I switch the oven to broil for the last few minutes. That is optional.
SLOW COOKER CILANTRO LIME CHICKEN RECIPE (OR INSTANT POT!)
Web 1 day ago In a small mixing bowl, combine the lime juice, cilantro, garlic, cumin, paprika, salt, and black pepper. Mix them well to make a “sauce”. Next, place your chicken into a …
From thegraciouspantry.com
From thegraciouspantry.com
BAKED MONTEREY CHICKEN - THE RECIPE REBEL [VIDEO]
Web Apr 26, 2023 Season chicken: Combine seasonings and sprinkle the mix evenly over the chicken in the dish. Bake and add BBQ: Part bake the chicken, then remove it from the …
From thereciperebel.com
From thereciperebel.com
SLOW COOKER CASHEW CHICKEN RECIPE - TASTING TABLE
Web 19 hours ago Directions. Combine the flour, baking soda, and pepper and use this mixture to coat the chicken. Heat the oil over medium-high heat. Brown the chicken in the oil for …
From tastingtable.com
From tastingtable.com
RECIPE: CREAMY CILANTRO CHICKEN WITH TOASTED PEPITA RICE & GREEN …
Web Up to 20% cash back 4 Boneless, Skinless Chicken Breasts. 1⅛ cups Brown Rice. 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & …
From
From
CHICKEN FAJITAS RECIPE (VIDEO) - NATASHASKITCHEN.COM
Web Apr 28, 2023 Add oil and sautee chicken for 3-5 minutes or until 165˚F on an instant-read thermometer. Transfer to a cutting board and rest for a few minutes. Sautee vegetables – …
From natashaskitchen.com
From natashaskitchen.com
PANDA EXPRESS SWEET FIRE CHICKEN COPYCAT - DAMN DELICIOUS
Web Aug 3, 2014 Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 2 minutes on each side. Transfer to a paper towel-lined …
From damndelicious.net
From damndelicious.net
BITCHIN' SAUCE | BITCHIN' RECIPES
Web 20 mins Cook Time: 15 min Calories: 610-730 View Recipe Chicken Fingers! A finger-lickin’ fusion of Bitchin’ Sauce and crunchy cornflakes into a crispy, air-fried appetizer- this…
From bitchinsauce.com
From bitchinsauce.com
RECIPE: CHIPOTLE-SPICED CHICKEN WITH PEPITA RICE & ZUCCHINI …
Web Up to 20% cash back Chipotle chiles aren’t actually their own variety of pepper. They’re simply smoked, dried jalapeños. The process used to make them adds incredible depth of flavor while …
From
From
10 MINUTE CHICKEN LETTUCE WRAPS RECIPE | BETTER THAN PF CHANGS
Web Apr 26, 2023 Push the cooked chicken to one side of the pan and add the chestnuts, bell pepper, garlic, and onion. Stir fry the veggies for several minutes until the onions become …
From thebigmansworld.com
From thebigmansworld.com
CHICKEN WITH HATCH CHILE RANCH AND PEPITA BUTTERNUT SQUASH
Web 1 Cook the Chicken. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.. Place a medium non-stick pan over medium heat and add 1 tsp. olive …
From homechef.com
From homechef.com
BEST CHICKEN ENCHILADAS RECIPE - HOW TO MAKE CHICKEN …
Web Apr 25, 2023 Step 1 Preheat oven to 350°. In a food processor, pulse onion, bell pepper, and garlic until finely chopped. Step 2 In a large skillet over medium-high heat, heat oil. …
From delish.com
From delish.com
CHICKEN WITH MULATO CHILE SAUCE RECIPE - JACQUES PéPIN - FOOD
Web Nov 4, 2015 Stem, seed and coarsely chop the chiles. Heat a large nonstick skillet. Season the chicken with salt and pepper and add the pieces to the skillet, skin side down. Cover …
From foodandwine.com
From foodandwine.com
MEXICAN CHICKEN WITH PEPITA SAUCE - PREVENTION.COM
Web Mar 9, 2016 Step 1 Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, cumin, oregano, and salt. Stir to mix. Cover and cook over medium …
From prevention.com
From prevention.com
CHILLI CHICKEN RECIPE - BBC FOOD
Web Heat the oil in a large frying pan or wok over a medium heat. Add the chillies, cover and cook for 3–4 minutes, or until blackened. Stir in the ginger, garlic and onions and cook …
From bbc.co.uk
From bbc.co.uk
CHICKEN IN PEPITA AND CHILI SAUCE RECIPES RECIPE
Web CHICKEN IN PEPITA AND CHILI SAUCE Categories Chicken. Yield 8 People. Number Of Ingredients 14 14
From alicerecipes.com
From alicerecipes.com
EASY GREEN CHICKEN CHILI RECIPE - SIMPLY RECIPES
Web Sep 18, 2019 In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften. Add …
From simplyrecipes.com
From simplyrecipes.com
ASIAN CHILLI CHICKEN | RECIPETIN EATS
Web Feb 15, 2021 Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden. Sriracha, soy and honey: Turn heat up to medium-high. Add water, sriracha, soy sauce …
From recipetineats.com
From recipetineats.com
QUICK AND EASY CLASSIC CHILI RECIPE - SAVVY SAVING COUPLE
Web Apr 30, 2023 Cook until browned, and drain any excess grease. 2 pounds ground beef, 1½ teaspoons salt, ½ teaspoon black pepper. Add the diced 1 large onion to the pot, and …
From savvysavingcouple.net
From savvysavingcouple.net
SZECHUAN CHICKEN RECIPE | THE RECIPE CRITIC
Web Apr 27, 2023 In a medium bowl, combine your black vinegar, soy sauce, Chinese five spice, and cornstarch whisk to combine. Add your chicken to the bowl and toss to coat …
From therecipecritic.com
From therecipecritic.com
WHAT MAKES BIG MAC SAUCE SO GOOD? - ALLRECIPES
Web Apr 30, 2023 1 teaspoon granulated garlic. 1/8 teaspoon white pepper. Haracz calls out that the reason Mickey D’s Big Mac sauce has an orange-pink hue is because of the …
From allrecipes.com
From allrecipes.com
SLOW-COOKER PEPITA SALSA CHICKEN TACOS - DASH OF MANDI
Web Jun 16, 2020 Place chicken in the base of the slow-cooker. Sprinkle with salt, pepper, chili powder, cumin and smoked paprika. Add the salsa and diced green chiles. Cook on …
From dashofmandi.com
From dashofmandi.com
You'll also love